Mexican coffee flan comes from the Coatepec region of Veracruz. Instant espresso powder is a boon to the dessert maker, since it dissolves easily and has an intense flavor.
For the caramel:
- ¾ cup sugar
For the flan:
- 2 ½ tablespoons instant espresso powder
- ½ cup boiling water
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 6 eggs, beaten
Heat the sugar in a small saucepan over medium heat until it has melted and turned deep golden brown, stirring it with a wooden spoon. Immediately pour it into a flan mold, tipping it quickly so that the caramel covers the bottom and halfway up the sides, coating evenly. Set aside.
In a bowl, dissolve the espresso powder in the boiling water and allow to cool to room temperature. Add the vanilla extract, cinnamon, condensed milk, evaporated milk and beaten eggs. Pour mixture into the flan mold.
Lightly grease the inside of the flan mold lid and cover the flan. If you do not have a flan mold, use a round metal pan and cover the flan with aluminum foil.
Place the pan or flan mold in a roasting pan and pour hot water into the roasting pan to about halfway up the side of the mold.
Bake at 350º for about 1 hour or until the sides of the flan are set. (The center will still move slightly when shaken gently.)
Remove the pan from the water bath, remove the lid or foil and run a knife around the edges. Allow the flan to cool on a wire rack for 40 minutes. Refrigerate the flan for at least 4 hours and up to a day ahead.
Set the flan pan into hot water to loosen for 30 seconds, invert onto a serving plate. Garnish with whipped cream if desired. Serves 6-8.
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